1 cup walnuts (soaked for about an hour)
1/4 cup onion
1/4 cup sun-dried tomato
handful of cilantro
equal parts cumin, oregano, garlic powder (or fresh garlic)
cayenne to taste
dash of extra virgin olive oil
Tablespoon tamari (for gluten-free), otherwise you can use soy sauce or namo shoyu for 'true' raw

Blend it all up in a food processor and enjoy! Tastes great wrapped in some big chard or collard leaves, along with some sliced avocado and sprouts, or as dip for celery sticks and carrots, or even crackers.
Equal Parts:
Organic peanut butter (no sugar added)
Apple Cider Vinegar
Sesame Oil
Maple Syrup and/or  Agave nectar

Whisk it all together... viola! That's it! Tastes amazing as a dip for spring rolls!

1/2 cup flax oil
1 cup apple cider vinegar
1/4 cup Red Star nutritional yeast (optional, but recommended!)
1 small soaked pitted date OR 1 teaspoon agave nectar
1 teaspoon dulse flakes (or any sea veggie flakes)
1/2 teaspoon oregano
a pinch of sea salt to taste

Mix it all up and enjoy! It can be kept refrigerated for 2 weeks.
1 cup cashews
3/4 cup water
2 tbsp lemon juice
1 clove garlic, minced
1 teaspoon agave nectar (or one pitted, soaked date)
1 tsp onion powder
1 tsp salt
2 tsp dill

Blend everything but the dill until super smooth. Pulse in the dill, and add any other herbs if desired. Let it sit for a few hours in fridge. (fyi... it will thicken in fridge, so you may need to add a little more water again before serving). Works great when a little thicker for a veggie dip, and perfect as a dressing when on the thinner side.